Korean Beef with Pickled Carrot Ribbons

2 portion - 25 mins

Gochujang beef served with soft rice and quick pickled carrot ribbons. The beef is rich and savoury with a little heat, balanced by the bright crunch of the carrots. Finished with sesame and spring onion. A simple, flavourful bowl with contrast and depth.

• Ingredients

  Pickled carrot ribbons

  • 2 carrots ribbons (using a Y peeler)

  • 2 tsp rice vinegar

  • 2 tsp sesame oil

  • 1 tsp ginger and garlic paste (or use fresh, grated)

  • 1 tsp black sesame seeds

  Korean Beef

  • 300g Beef mince

  • 2 tsp ginger and garlic paste (or use fresh, grated)

  • 1-2 tsp Gochujang (depending on spice)

  • 2 tsp dark soy sauce

  • 2 tsp tomato puree

  • 2 spring onion, finely sliced

  2 portion of short grain or sushi rice

• Method

  STEP 1.

  • In a bowl, combine the rice vinegar, sesame oil and ginger and garlic paste.

  • Add the carrot ribbons and toss to combine.

  • Sprinkle with the black sesame seeds and set aside.

  STEP 2.

  • Cook the rice as per package instructions.

  STEP 3.

  • Whilst the rice is cooking, heat your pan until it’s very hot (let it preheat 2–3 minutes).

  • Add 1–2 tsp sesame oil

  • Add the beef mince and do not stir for 1–2 minutes. Let it sit and brown.

  • Break it up and let it sit again, you want crispy brown edges before moving it.

  • Once it’s nicely browned add garlic and ginger paste, soy sauce and tomato paste and cook another 1–2 minutes.

  • Once cooked through, add 1/2 the spring onion for a further minute, reserving the other 1/2 for topping.

  STEP 4.

  • Once the rice is cooked, add to the side of a bowl with the Korean beef and the pickled carrots to the side.

  • Sprinkle the rest of the spring onion on top and serve.

• Benefits

  • Protein, fibre and healthy fat-rich dish, making a balance meal.

  • Beef mince provides iron.

  • Basmati rice adds slow-release carbohydrates.